Steps to prepare Jain Vadapav
Servings: 4 -5 no.
Ingredients for vada:
- 2 raw bananas (kacha kela)
- 1 tbsp oil
- 1 tbsp mustard seeds (rai)
- 4-5 curry leaves
- 4 green chillies (finely chopped)
- 1 tsp chopped ginger (optional)
- 1 tsp fennel seeds (saunf)
- 1/4 tsp turmeric powder (haldi)
- 3 tsp chopped coriander
- Pinch of asafoetida (hing)
- Salt to taste
- 2 cup of gram flour (besan)
- Oil for frying
- pav 4
Method for vada:
- First peel, boil and mash raw bananas.
- Heat one tbsp oil in kadhai and add mustard seeds, hing, ginger (optional), curry leaves, fennel seeds, green chilli and saute in medium flame and add mashed bananas and then turn off the heat. Sprinke coriander. Make small round balls and keep aside.
- Take a deep bowl and add gram flour, water and salt. Mix them well to make a thick batter.
- Heat the oil in kadai and add tbsp of hot oil to the batter and mix it well.
- Dip the banana balls in the batter and deep fry till they turn golden brown.
Ingredients for dry red chutney:
- 1/2 cup coconut
- 3 to 4 red chilly
- 2 tsp roasted peanuts
- 2 tsp roasted sesame seeds (til)
- Pinch of asafoetida (hing)
- Salt to taste
- 1 tsp turmeric (haldi)
- 2 tsp oil
Mix all together, grind and keep aside.
Ingredients for green chutney:
- 1 cup coriander (chopped)
- 2 green chilly (chopped)
- Salt to taste
- 2 tsp lemon juice
- 1 tsp sesame seeds
- pinch of asafoetida (hing)
Mix all together, grind and keep aside.
Method to serve:
- Take a pav and cut into two equal halves, then apply green chutney and red chutney and keep vada inside the pav. Vadapav is ready to eat.
- Serve with tomato ketchup, green chutney and fried chilly.
